Food, Recipes and More

Find us on Google Plus

Like Us On Facebook

February 3, 2018

It’s been sometime I have put any fried snack here. Summer has atlast vanished Now, the weather is good, it’s raining at times but pleasant. Loving this weather and the splendid climate ! Well, it’s hinting me to make some fried snacks to binge. Today, I present to you Nawabi Green Cutlets.

I am a kind of person who loves good food and love to try my hand at different kind, but I always prefer shallow frying, keeping the health factors in mind. But yesterday, I did deep fry and they were so good, crunchy on the outside with soft gooey filling inside. It was a few green vegetables along with potato and onion that I used. Greens were capsicum, peas and spinach. In the middle of the mixture, I had kept a filling of cottage cheese with dry fruits and deep fried. Let me take you to the recipe without much ado.

nawabi green cutlets

Nawabi green cutlets

Recipe Type: Snacks

Cuisine: Indian

Author: Jayashree @evergreendishes

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 12

Stuffed with cottage cheese and dry fruits, these green cutlets are delicious snack to have anytime.

Ingredients

potato 2

peas 1/2 bowl

capsicum 1

spinach 1 cluster

onion 2

cumin 1/2 tsp

oil 1tsp + deep frying

pepper powder 1/2 tsp

green chilly 2

salt to taste

For the binding :

cornflour 3tsp

water

semolina 1/2 cup

For the filling:

onion 1/2 cup

cottage cheese 2tbsp

raisins 8

cashewnuts a few pieces

almonds a few pieces

coriander finely chopped

salt

Instructions

wash and chop the veggies.

pressure cook the potatoes.

Take a teaspoon of oil in a pan and put cumin. As they splutter, add the onions and saute them.

Put the capsicum and give a stir.

Add the green peas and the spinach. Let cook for a few minutes.

Allow to cool.

Grind it to a paste.

Remove it in a bowl. Mix in the potatoes.

Add salt and pepper powder.

In a small bowl make a paste of cornflour with water. It needs to be mixed well.

Take a ball of the mixture, put a little stuffing, enclose it.

Dip it in the cornflour mixture, and then roll in the semolina.

Heat oil in a pan. Once it is heated, slowly add the rolled cutlet into it and deep fry on medium flame until golden in colour.

Repeat for the next of the mixture.

Serve with mint chutney or tomato ketchup.

Notes

Green chilly, adjust as per your needs.

Please note: This is repost on request.

Pictorial representation is below:

3.5.3208

veggies

Cut the onions and capsicum into small pieces. Chop the spinach and wash it well. Green peas are put in water as they are frozen

Take a spoon of oil and put cumin to it.

As it splutters, add onions. Do keep aside some for the stuffing .

Once the onion turns slightly pinkish, add the capsicum.

Then, throw in the spinach.

Lastly comes the peas. I have used frozen peas here.

Once cooked, allow to cool.

Put them in a jar and grind to a paste along with two green chilly. Add more chilly if you want it spicy.

The paste is ready.

Potatoes need to be boiled in the pressure cooker

Mash the potatoes and mix it with the green paste. Add pepper powder and salt to it. Mix well.

Make the stuffing with dry fruits, panner , onions and finely chopped coriander. Put some salt to it and keep it ready.

Pictorial representation of shaping the cutlet.

Deep fry the cutlets in oil. Turn it both sides with a ladle and cook on medium flame. Fry one or two at a time. Do not turn around many times.

nawabi green cutlets

Nawabi Green Cutlets are ready to serve

nawabi green cutlets

You can use tomato ketchup or green chutney with it. I could make twelve cutlets with this measurement.

Oh wow, now these look delicious! There seems to be a lot of steps but the recipe itself doesn’t look difficult at all. I love trying different foods from various cultures- pinning this recipe to try out!– Elle